mainCuban

Ropa Vieja

Name: Ropa Vieja
Prep time: 25 min
Cook time: 150 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 1.2 kg Beef flank; 2 pieces Onions (thinly sliced); 3 pieces Sweet peppers (in strips); 6 cloves Garlic; 400 g Tinned tomatoes; 100 g Green olives; 2 tbsp Capers; 2 tsp Ground cumin; 1 tbsp Dried oregano; 150 ml Dry white wine; 60 ml Olive oil; 600 g Cooked rice

Ropa Vieja is a classic Cuban main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Beef flank, Onions (thinly sliced), Sweet peppers (in strips), Garlic, Tinned tomatoes, Green olives, Capers, Ground cumin, Dried oregano, Dry white wine and Cooked rice, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Cuban cooking, be sure to also explore our recipe for Arroz Con Pollo.

Difficulty: easyPrep: 25 minCook: 150 minServes 6

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Ingredients

Beef flank1.2 kg
Onions (thinly sliced)2 pieces
Sweet peppers (in strips)3 pieces
Garlic6 cloves
Tinned tomatoes400 g
Green olives100 g
Capers2 tbsp
Ground cumin2 tsp
Dried oregano1 tbsp
Dry white wine150 ml
Olive oil60 ml
Cooked rice600 g

Step-by-Step Instructions

5 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1♨️ Boil

Boil the beef whole in salted water with an onion for an hour and a half, until it pulls apart. Keep the broth.

Step 2

Cool it and pull it apart along the grain into thin strands by hand.

Step 3

Sweat the onion and peppers in the olive oil for twenty minutes to complete softness, then add the garlic, cumin and oregano for a minute.

Step 4🍲 Simmer

Pour in the wine, reduce it by half, add the tomatoes and a cup of the broth. Simmer ten minutes.

Step 5✨ Serve

Return the meat, add the olives and capers and cook another twenty minutes over a low flame. Serve with rice and fried plantain.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Ropa Vieja carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown beef flank in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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